This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Tuesday, January 31, 2012

We enjoy a kaalu dish at least once in two days during the avarekai season.The legume is adored for its distinct aroma. Even a simple dish like upma becomes flavoursome and adorable when a handful of kaalu is thrown into it.

Kaalu Dosae is a delicacy and it is a sure - fire hit when served hot. Topped with a dollop of fresh butter and a variety of chutneys to go with it, savouring kaalu Dosae is nothing but the seventh heaven!

I used Puri - puffed rice - while grinding the batter for dosae along with rice. The dosaes were very soft and spongy and the edges were crisp and golden in colour.

INGREDIENTS FOR THE PURI DOSAE BATTER

Raw rice ( Sona Masuri ) - 1 1/2 cups

Par boiled rice ( idly rice ) - 1 1/2 cups

Puri ( Puffed rice ) - 1 cup

Fenugreek seeds - 1/2 tsp

Bengal gram dal - 1/2 tsp

Sour curds - 1 cup

Salt - 2 1/2 tsps

Sugar - 1/2 tsp

METHOD

1. Wash and soak all the ingredients except curd, salt and sugar for two hours.

2. Grind the soaked ingredients adding little water into a smooth and thick batter.

3. When the batter is smooth add the sour curds,salt and sugar and grind for another three minutes.

4. Store the batter in a big vessel giving it space for rising.

5. Cover with a lid and leave it in a warm place for fermenting overnight.

1. Boil the hitukubele in just enough water adding a pinch of salt for ten minutes.

2. Drain excess water if any and spread it out on a kitchen towel.

3. Mix all the chopped ingredients with the now dry hitukubelekaalu.

TO MAKE THE KAALU DOSAE

1. Heat a tava and grease it evenly with oil using the cut surface of a halved onion.

2. Pour a table spoon of batter on the tava to check the consistency of the batter as well as the heat of the tava.

3. When the batter is poured on the tava , it should spread into the shape of a dosae by itself. Small holes should appear on top of the dosae when it is cooked. When you turn over the dosae, the flip side should look golden in colour.
The dosaes will come out well after two or three small ones are tested.

4. Adjust the consistency of the batter adding water if necessary,and pour one large ladle of batter on the hot greased tava.

5. Dribble oil all around the dosae and wait for small holes to appear on top.

6. Spread a scoop of the prepared kaalu on top of the still cooking dosae, and press them down with a spatula so that they get embedded on the dosae.

7. Cover with a lid and cook for two more minutes on low flame.

8. Remove lid and check if the dosae is cooked well on the top.

9. Cooking on the flip side is not necessary.

10. Gently remove the cooked KaaluDosae on to a plate and increase the heat before pouring the batter for the second dosae.

Enjoy the hot Kaalu Dosae with a dollop of fresh butter and your favourite chutney.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.